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Olive Garden Vegetable Soup

This Olive Garden vegetable soup is a hearty, flavorful copycat recipe loaded with vegetables, beans, and pasta simmered in a rich tomato broth that tastes even better than the restaurant version.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots chopped
  • 2 celery sticks chopped
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato paste 6 oz
  • 4 cups vegetable broth
  • 1 medium zucchini chopped
  • 1 cup green beans chopped
  • 1 cup kidney beans drained and rinsed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Red pepper flakes optional
  • Parmesan cheese for garnish
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery and sauté for 5 minutes.
  3. Stir in diced tomatoes, tomato paste, and vegetable broth.
  4. Bring to a simmer and cook for 5–10 minutes.
  5. Add zucchini, green beans, and kidney beans.
  6. Simmer for 20–30 minutes until vegetables are tender.
  7. Stir in Italian seasoning, salt, pepper, and red pepper flakes.
  8. Taste and adjust seasoning as needed.
  9. Ladle into bowls and garnish with Parmesan and parsley before serving.

Notes

For best results, cut vegetables evenly for uniform cooking and use low-sodium broth to better control salt levels.